What is it about the month of December that causes me to instantly crave chocolate? Its like December 1st rolls around and my craving wake up ready to party! Y’all know I love Greek yogurt, but did you know I also LOVE chocolate? Silly question to ask. Who doesn’t love chocolate?? Anyway, chocolate lovers and Greek yogurt lovers, I’ve got you covered this most wonderful time of the year. Check out the recipe for this chocolate peppermint Greek yogurt bark.
Its the perfect dessert on nights where you have a sweet tooth and want something sinful, but also want it to be disguised as something “healthy”. Its definitely not an all the time treat as it still has a good amount of sugar and uses flavored greek yogurt, but if you must, you could always lighten this up and make it year round by swapping out the vanilla greek for regular and drizzling with a little chocolate rather than the extra delicious and crunchy bottom later. [Grabs another piece while typing].
Truth be told, I do make this year round – the healthier version, but for me the peppermint candy is a must. You can add anything from cacao nibs and fresh berries to swirls of almond butter and shredded coconut. I’d love to hear feedback on your favorite mix ins.
The key to getting the bark layers to stick is not allowing the chocolate to completely harden before adding the yogurt layer. Pull the chocolate layer out after ten minutes and add the yogurt layer quickly before adding the peppermint goodness.
This recipe is great for storing in the freezer and grabbing a piece or two at night when the craving calls. If you so out it out for a gathering, make sure to serve it just before eating as it melts quickly end the yogurt will delegate from the chocolate layer with enough time.
- 1-12oz bag Guittard semi-sweet chocolate chips
- 1 – 30oz. container Stoneyfield vanilla bean whole Greek yogurt
- 1/4 cup crushed peppermint candy canes or hard candy.
- Line a 13×9 glass paling dish with parchment paper, allowing for 2-3 inches of excess parchment paper to hang out on sides.
- Pour chocolate chips in microwave safe bowl. Heat in 20 second increments, stirring between each session until thoroughly melted, about two minutes.
- Pour melted chocolate in bottom of parchment lined baking dish and use spatula to evenly distribute. Freeze for 10 minutes.
- Pour Greek yogurt on top of chocolate and spread evenly. Sprinkle crushed peppermint over yogurt and pop back in freezer for two hours.
- Remove from freezer. Lift bark out of Pyrex dish using sides of parchment paper place on cutting board.
- Using a sharp knife, cut through bark breaking into 15-20 pieces.
- Plate and sprinkle any remaining broken chocolate pieces over top.
- Place leftovers back in freezer to store.